How could we add flavor and juiciness to this lean, dry, often overcooked cut of meat?
We develop a foolproof preparation for pork chops with vinegar and peppers—a modern version tangy and juicy enough to rival that prepared by any Italian grandmother. Next, we turn to pan-roasted pork ...
Is white wine vinegar a generic commodity? Or does brand matter? We discovered the answers in a bottle of nail-polish remover.
This Italian dish of juicy pork chops cooked with sweet peppers and vinegar can lose a lot in translation. Could we interpret this classic for modern American cooks?
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